Recipe from Better Homes Test Kitchen
Yields 4 servings
179 calories per serving
1 c canned black beans, rinsed & drained
1/3 c bottled chunky salsa
2 tbsp skim milk
1/4 tsp black pepper
1/8 tsp salt
1 medium tomato, sliced thin
1/2 c shredded monteray jack cheese
1/4 c sour cream
Additional salsa for a topper
In a small saucepan mash the beans slightly.
Stir in 1/3 c salsa.
Heat through over low heat.
Cover & keep warm.
In a medium bowl beat eggs with a whisk.
Whisk in milk, pepper, & salt.
Coat a nonstick pan with cooking spray.
Preheat pan over medium heat until a drop of water sizzles.
For each egg tortilla, pour 1/4 of the egg mixture into the pan.
Life & tilt pan to spread egg mixture over the bottom & return to heat.
Cook for about a minute & a half until slightly browned on bottom (dont turn).
Loosen edges of egg tortilla with a spatula & carefully slide onto a serving plate, browned side down.
On one half of the tortilla, spread 1/4 of the bean mixture; top with tomato & cheese.
Fold in half & top with sour cream & salsa.
Repeat for other 3 tortillas.